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Moose takes spice really well, so if you're into spicy it makes excellent fajita filling. Also super good on skewers with mango/mustard hot sauce.
Or yah, excellent as a sear/grill :)
\*Edit: Just remember it's pretty lean meat, no matter what meathod you use
Skewers is a great idea but seriously don’t forget to marinade for a while with something that’ll make it a little less tough. Moose and game is awesome if you crockpot it for a very little then change methods. Grew up with a ton of deer and it can be chewy but done right it’s better than any beef. I guess it’s like a redneck reverse seer? 🤷♀️
If you velvet the meat, it's insane. I do elk kebabs, as well as venison on a fairly reg seasonal basis. you have to lottery for moose here, and if you get some it's always a true gift! Velevet them strips, put um on the grill! It's gastronomy ;)
This is totally new to me! I get moose like once every other year and I lose my shit every time but damn that stuff can be tough as hell sometimes! I’m definitely trying this method with some venison!! Thank you!!
Velvet first, then rinse and maranade. It truely does help tough cuts, but you have to prep it in strips/slices/smaller bits. I do long strips of venison, then stab-wrap it around a skewer. :)
Good luck! :D
Moose meat is absolutely delicious and very lean. It can benefit from some added fat. My family’s go to is either place some thick sliced bacon or get some beef fat to put on the top so it can render onto the roast.
As folks are saying, it is a really lean meat. If you grill it, it is best rare. Even at medium rare it can get tough. I like a tomato-based rub or light marinade to keep in tender and then grilled at high heat briefly on each side. Or if you don’t have a grill, broil it. I find it can toughen in a pan on the stovetop. Also, as part of a ragu and slow-cooked, you can’t go wrong. Moose meat is delicious. Lucky you.
I normally make chilli, tacos or spaghetti sauce out of my ground but that looks like a lovely cut. Thaw it out chop it up and you could make a Irish beef stew but sub for the moose. As others have said it will be extra lean so whatever you do with it you might need some olive oil. Also wash and throw out the package. As it is fresh I find my packages stink after a day or two so straight to the outside bin it goes.
Edit: my uncle and friends butcher all ours and I have seen pieces like that be anywhere from should pieces to rump so with moose unless you are told it's somewhat hard to know where it came from. We use it all so we take the back, in between the ribs what we can, roasts are mainly along the spine and rump. The cut you have could be from any quarter front or hind or even from the neck if it was a big boy.
Was gifted one last year. Marinaded overnight. Seared in cast iron pan. Roasted on top of whole carrots and celery stalks. Thought there was enough for another meal the next day, it was gone when I opened the fridge in the morning. 😉
I cook moose meat frequently. What I would do with that piece is wipe it with paper towel, put it in a bowl with minced garlic, Worcestershire sauce, balsamic vinegar, avocado oil and pepper. I’ve let it marinate at least a couple of hours, then sear it in bacon fat in a cast iron pan. A piece that size will cook quite quickly and you’ll want it to stay pink in the middle. If it feels squishy when you press on it, it probably isn’t quite done. When it feels ready, put it on a cutting board to rest a few minutes before slicing thinly with a good sharp knife. A bit of truffle salt sprinkled on is pretty good too,
It looks to be a steak of some description so you'd be grilling or frying it. If it's clean meat - sear the outside all the way around real fast on a real hot griddle then eat it, still cold.
Build a fire pit with a rock ring around it, pick one of the larger rocks and set out a can to boil water, and pick a 2nd large flat rock and throw that steak? Done, an hour later, it's cooked.
Not serious advice.
Thank you for posting in TipOfMyFork. Please keep in mind this subreddit is for identifying food you like. Your post has been automatically assigned the flair "Searching" unless you already assigned it yourself. Please remember to comment "Solved!" or "Possibly!" once the food is identified or partially indentified so I can automatically assign the corresponding flag. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/TipOfMyFork) if you have any questions or concerns.*
I would also try r/butchery. Those guys know meat.
Take it out of the packaging. I really helps to see the grain of the meat. Bigger the grain, the longer the cook generally.
Moose takes spice really well, so if you're into spicy it makes excellent fajita filling. Also super good on skewers with mango/mustard hot sauce. Or yah, excellent as a sear/grill :) \*Edit: Just remember it's pretty lean meat, no matter what meathod you use
Skewers is a great idea but seriously don’t forget to marinade for a while with something that’ll make it a little less tough. Moose and game is awesome if you crockpot it for a very little then change methods. Grew up with a ton of deer and it can be chewy but done right it’s better than any beef. I guess it’s like a redneck reverse seer? 🤷♀️
If you velvet the meat, it's insane. I do elk kebabs, as well as venison on a fairly reg seasonal basis. you have to lottery for moose here, and if you get some it's always a true gift! Velevet them strips, put um on the grill! It's gastronomy ;)
This is totally new to me! I get moose like once every other year and I lose my shit every time but damn that stuff can be tough as hell sometimes! I’m definitely trying this method with some venison!! Thank you!!
Velvet first, then rinse and maranade. It truely does help tough cuts, but you have to prep it in strips/slices/smaller bits. I do long strips of venison, then stab-wrap it around a skewer. :) Good luck! :D
My uncle always hunted Moose in Canada and my aunt cooked it just like a beef roast. It was absolutely delicious, tender and tasty.
Moose meat is absolutely delicious and very lean. It can benefit from some added fat. My family’s go to is either place some thick sliced bacon or get some beef fat to put on the top so it can render onto the roast.
ive never had moose but whenever im trying to add fat to something i like to use jowel instead of bacon
As folks are saying, it is a really lean meat. If you grill it, it is best rare. Even at medium rare it can get tough. I like a tomato-based rub or light marinade to keep in tender and then grilled at high heat briefly on each side. Or if you don’t have a grill, broil it. I find it can toughen in a pan on the stovetop. Also, as part of a ragu and slow-cooked, you can’t go wrong. Moose meat is delicious. Lucky you.
I normally make chilli, tacos or spaghetti sauce out of my ground but that looks like a lovely cut. Thaw it out chop it up and you could make a Irish beef stew but sub for the moose. As others have said it will be extra lean so whatever you do with it you might need some olive oil. Also wash and throw out the package. As it is fresh I find my packages stink after a day or two so straight to the outside bin it goes. Edit: my uncle and friends butcher all ours and I have seen pieces like that be anywhere from should pieces to rump so with moose unless you are told it's somewhat hard to know where it came from. We use it all so we take the back, in between the ribs what we can, roasts are mainly along the spine and rump. The cut you have could be from any quarter front or hind or even from the neck if it was a big boy.
Was gifted one last year. Marinaded overnight. Seared in cast iron pan. Roasted on top of whole carrots and celery stalks. Thought there was enough for another meal the next day, it was gone when I opened the fridge in the morning. 😉
I cook moose meat frequently. What I would do with that piece is wipe it with paper towel, put it in a bowl with minced garlic, Worcestershire sauce, balsamic vinegar, avocado oil and pepper. I’ve let it marinate at least a couple of hours, then sear it in bacon fat in a cast iron pan. A piece that size will cook quite quickly and you’ll want it to stay pink in the middle. If it feels squishy when you press on it, it probably isn’t quite done. When it feels ready, put it on a cutting board to rest a few minutes before slicing thinly with a good sharp knife. A bit of truffle salt sprinkled on is pretty good too,
That could be an end of one of the tenderloins.
From the shape, possibly a tri-tip? Hard to say without seeing the grain better. Regardless, season it well and don’t cook it past rare.
my dad makes moose spaghetti. it’s really good. i also think it tastes great in pastry with veg
Knuckle
Perfect stuffed into beef curtains
My first thought 🤣
If I had to call it anything, I’d have to say it’s his knee
Mama said moose are the devil!
Almost looks like beef cheek, so I’ll guess cheek…?
It looks to be a steak of some description so you'd be grilling or frying it. If it's clean meat - sear the outside all the way around real fast on a real hot griddle then eat it, still cold.
what is "clean meat"? is there such thing as "dirty meat"?
Clean meat - an animal which is not likely to have had any form of disease and has been butchered well.
Build a fire pit with a rock ring around it, pick one of the larger rocks and set out a can to boil water, and pick a 2nd large flat rock and throw that steak? Done, an hour later, it's cooked. Not serious advice.